Classic Braised Pork Belly with Preserved Vegetables

Place 300g salted preserved greens and 300g sweet preserved greens into large bowls. Rinse and rub multiple times in water to remove dirt and extra salt. Trim off tough roots with scissors, spread leaves to wash thoroughly, then soak in clean water for about 15 minutes until water runs clear.

Place 1.8kg cleaned pork belly skin-side down in a flat skillet with cold water (skin down keeps it flat). Add 20g ginger slices and 1 tbsp Shao Hsing wine. Heat over medium-low, skim off scum when water boils, cover and cook for 20 minutes. Flip meat over with tongs and cook for another 5 minutes, then remove.

Remove the soaked salted and sweet preserved greens from water. Squeeze out excess moisture tightly with hands, place on a cutting board, chop into small fine pieces, and set aside in a basket.

Take out the blanched pork belly. Use a fork to prick tiny dense holes all over the skin (the denser, the better, including edges). Wipe off oil and moisture from the skin with paper towels. Brush 1 tbsp white vinegar evenly over the skin, then brush 1 tbsp light soy sauce over the meat sides for color.

Place two chopsticks across a plate to elevate the pork belly. Keep the skin side facing up and let it air-dry naturally for 15 to 20 minutes until the surface skin becomes completely dry and firm.

Pour 100ml cooking oil into a wok/pan. Place the air-dried pork belly skin-side down (oil level just covers the skin) and cover immediately with the lid. Fry over medium-low heat for about 8-10 minutes. When cracking sounds lessen, open the lid; when the skin is golden and blistered, briefly tilt meat to sear sides, then remove.

Prepare a bowl of ice cold water. Submerge the hot fried pork belly skin-side down immediately into the ice water. Soak for at least 1 hour so the heat-expanded skin rapidly contracts to form a wrinkled, tender 'tiger skin' pattern.

While pork is soaking, heat 2 tbsp oil in a wok. Add 50g minced garlic and 50g chopped ginger, saute until fragrant. Add 2 tbsp rock sugar and stir until partially melted. Add chopped preserved greens and stir-fry over high heat until fragrant. Season with 4 tbsp light soy sauce, 2 tbsp dark soy sauce, 0.5 tsp white pepper, and 1 tbsp Shao Hsing wine. Add 100ml water, cover and simmer over low heat for 3 minutes until tender. Taste, adjust if needed, and set aside.

Remove the blistered pork belly from ice water, place on a cutting board, and slice evenly into thick slices about 1cm thick.

Place the sliced pork in a large mixing bowl. Add 1 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Wearing disposable gloves, toss and massage gently until every slice is evenly coated with sauce. Let marinate for 30 minutes.

Take steaming bowls. Arrange marinated pork slices neatly skin-side down tightly along the bowl bottom (place one slice vertically on each side to fill gaps). Spread stir-fried preserved greens over the meat, press down firmly with your palms, and drizzle remaining marinade juice on top.

Bring water to a boil in a large steamer. Place the filled steaming bowls onto the steaming rack, cover with lid, and steam over medium-low heat continuously for 2.5 hours (2 to 3 hours). Check water levels periodically and top up with boiling water to prevent boiling dry.

Let coolest slightly after steaming. Wearing heat-resistant mitts, tilt the steaming bowl and carefully pour the concentrated meat juice into a small saucepan. Bring the gravy to a boil. Slurry 1 tsp tapioca starch with 2 tbsp water, drizzling gradually into the sauce while stirring until thickened and glossy, then remove from heat.

Cover the top of the steaming bowl with a large flat serving plate. Hold bowl and plate tightly together with both hands and swiftly invert 180 degrees onto the table. Carefully lift off the bowl to reveal the arched pork belly. Pour the thickened glaze evenly over the dish, garnish with a fresh cilantro sprig, and serve.